Cantaloupe and Honeydew Soup

Delicious soup that is non-dairy!

1 ripe cantaloupe
1 ripe honeydew melon
sugar (to taste)
Sparkling Apple Cider
Blueberries to garnish


The night before serving:
Peel, seed and cut cantaloupe into chunks.  Place in food processor and puree (adding a bit of sugar if the cantaloupe is not sweet enough to taste).  Set aside.
Then peel, seed and cut honeydew into chunks.  Repeat as you did with the cantaloupe.  Do not combine the two purees but chill in separate containers.
Refrigerate overnight.
In the morning, mix with a stick blender.
Pour the cantaloupe into the left side of a fruit dish and the honeydew on the right.
The end product will be one side orange and one side green!
Add a bit of sparkling cider to each side of the fruit dish.   Garnish with fresh blueberries.

Chambered Nautilus Bed and Breakfast Inn
Joyce Schulte  Bed and Breakfast Foodie

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